Guess I was thinking of Penzance!

Anyone up in Cumbria feeling like a Dial-a-Curry?

Once again, it would be useful if there a member in the vicinity of Penrith, which I'm guessing SW somewhere. Would like a review...

But his apron does say "#1 Chef" sometimes...

QuoteWhat is Kewra water?

I believe its water flavoured with Pandanus leaf. Its used similarly to how you would use rose water. It has a very specific flavour and aroma.

I use it sparingly from from time to time in pilau rice.

Josh

Has anyone tried any of the Dipuraja curries and base?

They seem a little underwhelming to me, especially with his method of bunging everything in cold and basically heating it up. I may be wrong, so figured I'd ask if anyone's tried them verbatim.

I did try the naan recipe and found it to be pretty poor.

-- Josh

Not fair!

When I read this, it was still MARCH 31st!

Classic thread.

CA - not that I'm doubting you in the slightest... but how on earth would you ever decide to add anchovies, mustard powder and pumpkin to your curry base?

You can bet for sure that I will try it (or else you wouldn't have gone on record as a major breakthrough) but how did you get to that conclusion?

-- Josh

I was going to ask the same thing about the Pasco products he used.

Never seem them around here. Are they kebab-focused?

Anyone use them?

-- Josh

QuoteI think Axe has scaled it down in his own post on his Onion bahji recipe.

I can only guess that this was Axe's recipe before he went to the BIR. The ingredients are more complex than the one in the BIR thread.

Axe - fantastic post! Any chance they would let you do a similar thing with their curry base, or a finished curry?

Has anyone taken a stab at trying to scale this down?

-- Josh